강릉원주대학교산학협력단;GANGNEUNG-WONJU NATIONAL UNIVERSITY INDUSTRY ACADEMY COOPERATION GROUP
发明人:
JO, SOON YOUNG,조순영,RA, GYEONG MIN,라경민,CHOI, SUNG MI,최성미,CHOI, JI YOUN,최지연,YIM, MI JIN,임미진,JO, HYEON DEOK,조현덕,KIM, DO YOON,김도윤,CHOI, YUN JEONG,최윤정
申请号：
KR1020120013440
公开号：
KR1020130092014A
申请日:
2012.02.09
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A manufacturing method of salted Pollack roe is provided to reduce the production cost and to prevent waste of food resources due to degeneration. CONSTITUTION: Salting water is manufactured by mixing 1-20 weight% of salt, 1-10 weight% of sugar, 1-10 weight% of water, and 0.01-5 weight% of refined rice wine based on 100 weight% of Pollack roe. Moisture is removed from Pollack roe, and the Pollack roe is dipped in the salting water. The impurities and moisture are removed from the dipped Pollack roe. Arid spice is manufactured by mixing 1-10 weight% of red pepper powder, 0.01-5 weight% of sugar, and 0.01-10% of kelp essential oil based on 100 weight% of Pollack roe. The Pollack roe with the impurities removed is seasoned. The arid spice is put on the seasoned Pollack roe. Water spice is manufactured by mixing 1-7 weight% of red pepper powder, 0.01-5 weight% of condiment, 1-10 weight% of garlic, 1-10 weight% of starch syrup, and 1-15 weight% of water based on 100 weight% of Pollack roe. The water spice is put on the Pollack roe seasoned with the arid spice.본 발명은 다시마 정유를 이용하여 명란젓을 제조하기 위한 제조방법에 관한 것으로, 상세하게는 천연 항균성 물질로서 다시마 정유를 이용하여 본 발명의 공정으로 제조한 명란젓이 시중에서 판매되는 명란젓보다 미생물, 효모, 유산균, pH, VBN 및 TBA 측정결과 저장성 및 저장성이 탁월하여 최종적으로 변질로 인한 식량자원의 낭비를 막고, 제품의 생산 경비를 절감시킬 뿐만 아니라, 제품의 위생적 품질향상의 이점이 있어 우수한 품질의 명란젓을 제조할 수 있다.
